The reformulation of food products to improve their nutritional profile while maintaining technological functionality and consumer acceptance has become a major priority for both the food industry and the scientific community. Growing consumer demand for clean-label foods and environmentally responsible production systems has accelerated research into natural ingredients, alternative formulation strategies, and sustainable processing approaches. Clean-label reformulation focuses on reducing or replacing synthetic additives—such as phosphates, nitrites, artificial antioxidants, and excessive sodium or saturated fats—by using natural ingredients and innovative technologies. In parallel, sustainability and circular economy concepts are increasingly relevant in food processing, encouraging the valorization of agro-industrial by-products, the use of alternative protein sources, and the development of resource-efficient food systems. We aim to gather recent advances in clean-label ingredients, reformulation strategies, and sustainable processing technologies to develop healthier, more environmentally responsible food products.

Topics of Interest include:

• Clean-label ingredients and natural additives in food formulations
• Sodium reduction strategies and salt replacers in processed foods
• Replacement of phosphates, nitrites, and other synthetic additives
• Fat reduction strategies and development of fat replacers
• Functional plant ingredients, fibers, and protein-based structuring agents
• Alternative proteins and hybrid food products
• Natural antioxidants and antimicrobial ingredients
• Valorization of agro-industrial by-products as functional food ingredients
• Circular economy approaches in food processing and ingredient development
• Sustainable ingredient sourcing and environmentally responsible processing
• Emerging processing technologies supporting food reformulation
• Physicochemical, nutritional, sensory, and consumer acceptance of reformulated foods

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